I've had so much fun getting to know all of you better through reading your responses to the "getting to know you" questions! Thank you for being so open and sharing YOU. It's interesting to see all of the different personalities, professions, and walks of life. Yet we all have one thing that unites us...a love of food and home! I'll be answering your questions in a new post later this week. If you haven't already, make sure to add to the post below so we can get to know you better also!
This recipe is just plain naughty. However, if on a diet, it's WORTH the cheat. After all, if you're going to cheat on your diet, you want to make sure it's something really, really good. Gooey caramel, rich fudgy chocolate brownie....oh yes, definitely cheat-worthy!
4 squares unsweetened chocolate
2 c. sugar
3/4 c. butter
4 eggs, slightly beaten
1 c. flour
1 bag of ind. wrapped caramels (14 oz. bag)
1/3 c. heavy cream
12 oz. chocolate chips
1 c. chopped pecans
Preheat oven to 350 degrees. Line a cakepan with foil and grease well. In a medium saucepan, melt the chocolate squares and butter. Add the sugar, stirring well. Remove from heat and cool for about 10 minutes. Add the slightly beaten eggs and mix well. Stir in flour. Pour half of this layer into the prepared pan and bake for 20-25 minutes, or until firm.
Melt the caramels mixed with the heavy cream over low heat, stirring often until creamy. Spread this mixure over the baked brownie layer:
Sprinkle the chocolate chips evenly over the caramel mixture:
Pour the other half of the unbaked brownie mix over the chocolate chip-caramel layer. Spread evenly. Sprinkle the chopped pecans over this:
Bake for another 30 minutes (on top rack) at 350 degrees. Remove and cool. If you try to cut these before they're cooled, you'll get a gooey mess. However, they taste so delicious fresh out of the oven too:
Warm, gooey but delicious piled up mess? Or...
A cooled, chewy brownie bar? You decide. Either way, YUM!